Rapid integrated assessment on food safety related to pork consumers in Hung Yen and Nghe An provinces
Pork makes up 75% of meat consumed in Vietnam. However, pork contains high levels of pathogens, an issue of growing concern among the public. Therefore, we developed a rapid integrated assessment tool to understand awareness and habits of pork consumers and assess food safety through the following i...
| Autores principales: | , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
2014
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| Acceso en línea: | https://hdl.handle.net/10568/56584 |
| _version_ | 1855532485885034496 |
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| author | Nguyen Thi Thu Hoa Hung Nguyen-Viet Dang Xuan Sinh Phuc Pham Duc Nguyen Tien Thanh Luu Quoc Toan |
| author_browse | Dang Xuan Sinh Hung Nguyen-Viet Luu Quoc Toan Nguyen Thi Thu Hoa Nguyen Tien Thanh Phuc Pham Duc |
| author_facet | Nguyen Thi Thu Hoa Hung Nguyen-Viet Dang Xuan Sinh Phuc Pham Duc Nguyen Tien Thanh Luu Quoc Toan |
| author_sort | Nguyen Thi Thu Hoa |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Pork makes up 75% of meat consumed in Vietnam. However, pork contains high levels of pathogens, an issue of growing concern among the public. Therefore, we developed a rapid integrated assessment tool to understand awareness and habits of pork consumers and assess food safety through the following indices: water holding capacity (WHC), pH, total bacterial count and coliform counts. This was a cross-sectional study combining qualitative and quantitative methods in Hung Yen and Nghe An provinces from December 2012 to May 2013. A total of 252 people were interviewed in focus group dicussions. In addition, 40 pork meat samples from slaughterhouses, 40 swab samples and 40 pork meat samples from markets were analysed. Meat was bought mainly from the informal market and quickly prepared, cooked and consumed. The main concerns were growth promoters, pork refresher (chemicals used to make stale pork appear fresh) as well as diseased pork. There was little knowledge on zoonotic diseases. The values of WHC and pH were within the allowable range according to Vietnamese food quality standards, whereas total bacterial counts and coliform counts were out of the permitted range (65% and 97.5%, respectively). The study findings may offer some insights for further research on how to address consumer concerns over microbial and chemical contamination of pork. |
| format | Journal Article |
| id | CGSpace56584 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2014 |
| publishDateRange | 2014 |
| publishDateSort | 2014 |
| record_format | dspace |
| spelling | CGSpace565842023-02-15T10:05:19Z Rapid integrated assessment on food safety related to pork consumers in Hung Yen and Nghe An provinces Nguyen Thi Thu Hoa Hung Nguyen-Viet Dang Xuan Sinh Phuc Pham Duc Nguyen Tien Thanh Luu Quoc Toan Pork makes up 75% of meat consumed in Vietnam. However, pork contains high levels of pathogens, an issue of growing concern among the public. Therefore, we developed a rapid integrated assessment tool to understand awareness and habits of pork consumers and assess food safety through the following indices: water holding capacity (WHC), pH, total bacterial count and coliform counts. This was a cross-sectional study combining qualitative and quantitative methods in Hung Yen and Nghe An provinces from December 2012 to May 2013. A total of 252 people were interviewed in focus group dicussions. In addition, 40 pork meat samples from slaughterhouses, 40 swab samples and 40 pork meat samples from markets were analysed. Meat was bought mainly from the informal market and quickly prepared, cooked and consumed. The main concerns were growth promoters, pork refresher (chemicals used to make stale pork appear fresh) as well as diseased pork. There was little knowledge on zoonotic diseases. The values of WHC and pH were within the allowable range according to Vietnamese food quality standards, whereas total bacterial counts and coliform counts were out of the permitted range (65% and 97.5%, respectively). The study findings may offer some insights for further research on how to address consumer concerns over microbial and chemical contamination of pork. 2014 2015-01-29T09:17:39Z 2015-01-29T09:17:39Z Journal Article https://hdl.handle.net/10568/56584 en Limited Access Nguyen Thi Thu Hoa, Hung Nguyen-Viet, Dang Xuan Sinh, Pham Duc Phuc, Nguyen Tien Thanh and Luu Quoc Toan. 2014. Rapid integrated assessment on food safety related to pork consumers in Hung Yen and Nghe An provinces. Journal of Practical Medicine 5(933-934): 230-233. |
| spellingShingle | Nguyen Thi Thu Hoa Hung Nguyen-Viet Dang Xuan Sinh Phuc Pham Duc Nguyen Tien Thanh Luu Quoc Toan Rapid integrated assessment on food safety related to pork consumers in Hung Yen and Nghe An provinces |
| title | Rapid integrated assessment on food safety related to pork consumers in Hung Yen and Nghe An provinces |
| title_full | Rapid integrated assessment on food safety related to pork consumers in Hung Yen and Nghe An provinces |
| title_fullStr | Rapid integrated assessment on food safety related to pork consumers in Hung Yen and Nghe An provinces |
| title_full_unstemmed | Rapid integrated assessment on food safety related to pork consumers in Hung Yen and Nghe An provinces |
| title_short | Rapid integrated assessment on food safety related to pork consumers in Hung Yen and Nghe An provinces |
| title_sort | rapid integrated assessment on food safety related to pork consumers in hung yen and nghe an provinces |
| url | https://hdl.handle.net/10568/56584 |
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